Awhile ago, a friend of mine (YoungWifey), posted a recipe for delicious apple smoked turkey tenderloin. I made it (with chicken breasts) and loved it! The other day, I had some chicken thighs defrosting, but wanted to make something simple and all in one pot/pan. I looked up recipes and decided to make up my own–whilst stealing a bit of inspiration from YoungWifey too…
- 5 large chicken thighs (on the bone), washed with skin on (mine still had some backbone on, which I chose to cut out, whilst leaving the rest of the bones, but do what you feel)
- 1 medium to large apple (any variety)
- 10-12 small or new potatoes–honestly, just put in as many as will fit across the bottom of the pan without piling on top of one another
- 1 large onion, cut into large wedges
- 3 cloves of garlic
- 1 large stalk of celery, cut into large chunks
- 100 ml of white wine
- 100 ml of apple juice (I used apple and pear)
- 1 1/2 tsp of smoked paprika
- pinch of cayenne pepper
- 1/2 tsp of dried mint
- 1/2 tsp cracked black pepper
- 1 Tbsp of olive oil
- Preheat your oven to 200 C/180 C for fan assisted ovens.
- Wash your chicken thighs. Pat them dry with some kitchen towel, and then, taking a sharp knife, score the skin.
- Wash and thinly slice your apple. Place a few of the apple slices underneath the skin of each thigh. Any leftover apple can be added to the vegetables later.
- Wash your potatoes and cut them in half if they’re small, or into even smaller chunks if they’re larger. You want pieces about an inch and a half/2 inches thick. I left the skins on mine, but you can peel them if you prefer. Once these are cut, throw them into a baking/roasting pan.
- Cut your onion and celery and add those to the potatoes along with any leftover apple.
- Place your chicken thighs on top of the vegetables, skin side up.
- In a small bowl, or measuring cup, mix together your wine, juice, olive oil, garlic and spices. I put my garlic through a press to get the most out of it. Once mixed, pour over the chicken and vegetables. Sprinkle some extra seasonings (I used a spice blend) onto the chicken skin, and pour over a bit more olive oil.
- Place in the middle of the oven, and bake (uncovered) for about 40 minutes. After about 25 minutes, pull it out and baste the chicken with the juices. Don’t worry too much if the chicken skin gets dark–mine did, but it wasn’t burnt just caramelised a bit. If you are burning, just flip them over for a bit, being careful not to tear the skin on top. Check the chicken again after 40 minutes–if the juices run clear, then its good to go as long as the potatoes are tender too. If it’s still running pink, then pop it back in the oven and check it again every 5 minutes or so until the juices run clear.
- I served this simply with some peas (microwaved from the freezer), but it would work well with any green vegetables you like. The peas added to the sweetness of the apple for me, so I really liked this combination.
The only thing I should add to these instructions is to keep an eye on the liquid. I didn’t measure precisely, I must confess, but it wouldn’t be a problem, if after the 25 minute check, you removed some of the liquid. It will reduce in the oven, however. I basically had enough liquid in to cover up to a little less than half the vegetables.
Also, if you don’t like chicken on the bone, and would rather use chicken breast or deboned thighs, you might have to experiment by cooking the vegetables for 20 minutes or so without the chicken, and then adding the chicken later so it doesn’t dry out. If doing this, I would also add some chicken stock to the liquid (possibly instead of the wine) for added chicken flavour.